Springtime Quiche

Instructions

1. • 2 eggs
   • 240 g butter
   • 360 g flour
   • 2 piches of salt

   For the shortcrust pastry, weigh the egg, butter, flour and salt into a bowl. Using a food processor or by hand, quickly knead into a smooth dough so that all the ingredients are evenly mixed. Cover and place in the fridge for 20 minutes.

2. • 1 onion
   • 1 bunch chard
   • 1 tbsp olive oil
   • ½ bunch chives
   • ¼ bunch parsley
   • 5 branches thyme

   In the meantime, halve the onion and cut into thin strips. Wash the chard and also cut into thin pieces. Fry the onions in a pan with a little olive oil for about 6 minutes over a medium heat and transfer to a bowl. Fry the chard in the same pan for 5 to 7 minutes and add to the onions. Chop the herbs. Preheat the oven to 180 °C top/bottom heat.

3. Take the dough out of the fridge, roll out to a thickness of about 1 cm and place in a quiche tin. Prick holes in the pastry with a fork and pre-bake for 25 minutes.

4. • 4 eggs
   • 150 ml milk
   • 2 piches of salt
   • pepper

   Whisk the eggs with the milk and season to taste. Pour into the vegetables and stir.

5. Spread the egg mixture over the pre-baked quiche and continue to bake for 30 minutes at 180 °C top/bottom heat.

Happy cooking and Mahlzeit!